These mini Peanut Butter Banana Muffins are not only adorable but so delicious. Sweet, flavorful, and loaded with chocolate chips. Also, made with wholesome ingredients, and without unhealthy sugars. Perfect healthy breakfast for kids.
I was just about to make and share with the world yet another chocolate recipe and thus continue chocolate extravaganza that's been going on in my life and the blog lately. But then I looked at my food calendar... yes, I actually have one pinned on my office wall to inspire me... and I saw that with 1th of March (which is today!) the National Peanut Butter Month begins. Oh, joy!
I quickly switched my mind from chocolate to this creamy nutty splendor that I love SO MUCH and start brainstorming what to make for my boys and me to mark this special occasion.
And while my mind was full of ideas, I remembered that a few weeks back I bought this cute little mini muffin tin to make cute little muffins, but never got a chance to bake them. Because of the No Bake Brownie Bites and Fudgy Cacao Walnut Brownies. OBVIOUSLY! So now with that chocolate craziness behind me (or at least I think is behind me...), it was time to test that muffin tin and bake something peanut-buttery.
Honestly, I never made mini muffins or baked anything that tiny before. Regular muffins are kinda my thing. I am well known to make the best moist and tender Strawberry Banana Muffins, and Double Chocolate Banana Muffins are sooo darn good. You just can't resist them. But with these tiny muffins, I was kinda worried. How they will turn out?! I mean, they are soooo tiny!!!!
Well, my worries were all for nothing. It turned out that mini muffins are super simple to make, just like regular ones.
When I got these mini Peanut Butter Banana Muffins out from the oven and made that first bite... well these muffins are bite-size, so I literally put the whole muffin in my mouth, I just mumbled with pleasure. They turned out absolutely perfect.
These bite-sized little sweethearts are soft textured, like little marshmallows, sweet and so beautifully flavored with peanut butter and banana. Soooo SO good! Oh, and did I mention that I even manage to squeeze chocolate chips inside. Oh yes, I did! I DID!!!
Are these Peanut Butter Banana Muffins healthy?
You bet they are!!! These mini Peanut Butter Banana Muffins are not just adorable, sweet tasting and absolutely delicious, they are also super HEALTHY and made with only good-for-you stuff.
To make them I used oat flour which is basically oats blended into a flour. Oats are loaded with nutrients and many health benefits. They are rich in fibers good for our digestion, and a good source of proteins too which is a great bonus when you're on a healthy diet.
But did you know that oats are like super healthy for our heart too? YES. Oats reduce the risk of coronary diseases, lower cholesterol levels, and decrease blood pressure. Dunno about you, but I like to take care of my heart. I mean, it's super important, right?! That's why I eat heart-healthy foods every day. + I love using oat flour in baking because it lends soft and fluffy texture to baked goods, adding a mildly sweet flavor to it.
To sweeten these little cuties I used ripe banana and added just a hint of maple syrup so these banana peanut butter muffins are completely REFINED SUGAR-FREE, meaning healthier and guilt-free.
The thing that gave the muffins the real distinctive taste is, of course, peanut butter. It has this strong nutty flavor that paired so well with mildly sweet oat flour and banana. Peanut butter turned these tiny bites into a rich and delicious treat. But peanut butter is not just flavorful and tasty. It's also very healthy and added so many nutrients, like proteins and healthy fats making these little bites super NUTRITIOUS too.
To make them even more delicious (and nutritious) I also tossed in some dark chocolate chips and topped them fruity chia jam. I used raspberry chia jam, like the one I used in Raspberry Chia Pudding. You can use any fruit jam here.
Check these homemade chia jams for inspiration:
In the end, with all these healthy nutritious ingredients inside, these mini Peanut Butter Banana Muffins can be considered to be more than just a sweet afternoon enjoyment. They are a well-balanced WHOLESOME snack that is perfect for mornings as quick breakfast, but also when you need something to pack to your or kids lunchbox.
It's more than a cute look in these banana and peanut butter muffins. That's for sure!
What to say. These tiny little beauties totally thrilled us, with its taste, texture, healthiness and look. I mean, just look at them. They are soooo cute! And don't get me started blabbing about peanut butter-banana- chocolate+jelly combo! YUM!
My boys were delighted. I was delighted. The only problem was we ate them too quickly. Next time I need to do a double bunch.
Enjoy!
Recipe
Mini Peanut Butter Banana Muffins
Ingredients
- 1 cup oat flour
- 2 ½ teaspoon baking powder
- Pinch of salt
- 1 cup mashed ripe banana about 1 large banana or 2 small ones
- ¼ cup creamy peanut butter unsalted and without added sugars
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup mini dark chocolate chips with 70% or more cacao without refined sugars
- ½ cup homemade chia jam optional
Instructions
- Preheat the oven to 350°F and line the mini muffin tin with mini cup liners (or spray a mini muffin tin with nonstick spray).
- In a bowl mix dry ingredients - oat flour, salt, and baking powder. Set aside.
- In a separate bowl mash banana with the fork. Mix in peanut butter, maple syrup and add coconut oil and vanilla. Gently mix everything with the whisk.
- Add egg and slowly whisk few more times until egg is incorporated.
- Slowly whisk in the flour mixture. Add chocolate chips and mix well but don't overmix the batter.
- Using a small teaspoon, fill muffin tins ¾ full. Top muffins with jam (if using).
- Bake or 8-10 minutes or until golden brown.
- Cool in the pans for several minutes before removing to a wire rack to cool completely.
Notes
For GLUTEN-FREE version use certified gluten-free oats.
To make oat flour, pulse the oats in a food processor until the oats have a powdery consistency. Keeping in mind that 1 ¼ cups of rolled oats makes 1 cup of oat flour.
Nutrition Facts showing calories without jam.
Nutrition
Check these muffin recipes too:
Jerin says
Hi Natalie, I'm a beginner in baking. Your recipes have inspired me a lot because I'm alwats concerned about healthier choices for my kids who love chocolate cakes and muffins.
I've attempted this recipe since it seems simple enough. It took me abour 20mins to bake instead of 10mins. And the texture is more oat-like instead of spongy. May I clarify if I've done it correctly? Or have I under-bake the muffins?
Natalie says
Hi Jerin. Firstly, let me congratulate you for deciding to make HEALTHY treats for you and your family! :) I’m always glad to hear people are inspired to live and eat healthier.
Now about the muffins… If this is your first time baking with oat flour than taste and texture might be different as you expected. Oat flour doesn’t contain gluten so muffins made with oat flour can never be as spongy as muffins made with regular all-purpose white flour. All-purpose flour has gluten that gives that light texture BUT it’s nutritionally empty – meaning it’s not so healthy. So in these oat muffins, the texture should be a bit different – more dense but still nice and soft.
Now baking time… I feel as you might over-baked them…. These are really small mini muffins (a bite-sized) and baking time shouldn’t take long – 10 to 15 minutes tops. If you feel like they are under-baked when you get them out of the oven, let them cool completely. They will get firmer as they cool down. Another thing that comes to my mind, why they are not soft enough, is oat flour. Try processing oats in food processor longer to get finer grind oat flour. If you still feel like muffins are too dense then swap half oat flour with whole grain flour.
When I first started using healthier stuff in baking I had the same questions and doubts. You just need to get used to baking with these healthier types of flour and sugars and fats. And of course, get used to its taste. It will never be the same taste as sugary muffins you used to bake, BUT at least you will know you’re offering your kids and your self healthier good-for-your health treats :)
Jerin Loh says
Hi Natalie,
Thanks for your reply and trying to clarify my doubt.
I bake longer because I didn't get a clean stick when I inserted it into the muffin after 10mins.
And instead of maple syrup, I used agave syrup. Will there be any difference?
I'm definitely going to try baking these again. My kids finished them all for my first bake!
Once again, thanks for your sharing.
Natalie says
Yes, stick is the best test. :) Agave syrup should be perfectly fine. As I said, try using half oat half whole grain flour. If you're new to whole grains this will be easier for you to get used to new taste. Enjoy! Thank you.
Sherri says
These muffins are what dreams are made of! Anything with peanut butter is right up my alley...and I loooove baking with oat flour, so I definitely have to give these a try! :)
Natalie says
Glad to hear we are on same page Sherri :) Enjoy!
Leanne | Crumb Top Baking says
These are my kind of muffins! If I had to choose one food item to take to a desert island, it would be a jar of PB! And there is nothing better than the PB, banana and jam combo! The raspberry chia jam on top is a nice touch, and, of course, I love that they are mini and healthy. So adorable!
Natalie says
Thank you so much :) I'm sooo glad you like it. And yes, I would take PB jar too hahah